Peanuts and Peas Bhel Puri

Name: Peanuts and Peas Bhel Puri
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 10 servings
Cuisine: American,Asian
Ingredients: 2 cups cooked black-eyed peas; 3 tablespoons grapeseed or canola oil; 2 teaspoons Creole seasoning; 1 small sweet potato, peeled and diced into 1/2-inch pieces, about 2 1/4 cups; 1 small green bell pepper, finely chopped, about 3/4 cup; 1 medium celery stalk, finely chopped, about 1/2 cup; 1/2 cup cherry tomatoes, quartered; 3 tablespoons finely chopped fresh cilantro leaves and stems; 2 tablespoons finely chopped fresh parsley leaves and stems; 2 small scallions, thinly sliced, about 1/3 cup; 2 cups unsweetened puffed rice; 1/2 cup roasted peanuts, lightly chopped; 1 cup crunchy chow mein noodles or sev; 1 teaspoon salt; 1/2 teaspoon paprika; Pinch cayenne; 1 tablespoon peanut powder (usually located near protein supplements); 1/2 teaspoon citric acid, more to taste (also called sour salt); 1 to 2 tablespoons pepper jelly, to taste

A southern-inspired take on Mumbai's bhel puri, this snack features crispy black-eyed peas and peanuts.

⭐ 3.5 (6 reviews) Prep: 30 minCook: 30 minTotal: 60 minYields: 10 servings

Category Tags:

Appetizer Snack Side Dish Salad

Cuisine Tags:

American Asian

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Ingredients

2 cups cooked black-eyed peas
3 tablespoons grapeseed or canola oil
2 teaspoons Creole seasoning
1 small sweet potato, peeled and diced into 1/2-inch pieces, about 2 1/4 cups
1 small green bell pepper, finely chopped, about 3/4 cup
1 medium celery stalk, finely chopped, about 1/2 cup
1/2 cup cherry tomatoes, quartered
3 tablespoons finely chopped fresh cilantro leaves and stems
2 tablespoons finely chopped fresh parsley leaves and stems
2 small scallions, thinly sliced, about 1/3 cup
2 cups unsweetened puffed rice
1/2 cup roasted peanuts, lightly chopped
1 cup crunchy chow mein noodles or sev
1 teaspoon salt
1/2 teaspoon paprika
Pinch cayenne
1 tablespoon peanut powder (usually located near protein supplements)
1/2 teaspoon citric acid, more to taste (also called sour salt)
1 to 2 tablespoons pepper jelly, to taste

Instructions

Preheat the oven to 425 F.
Rinse and pat dry the black-eyed peas, then toss with oil and Creole seasoning. Spread on a parchment-lined baking sheet and roast for 10 minutes.
Reduce oven to 325 F, then continue baking peas for 18-20 minutes until crispy, shaking pan once; cool completely.
Meanwhile, in a small saucepan, boil diced sweet potato in salted cold water for 3-4 minutes until tender.
Drain sweet potato, pat dry, cool, and transfer to a large bowl.
Pat excess moisture from bell pepper, celery, and cherry tomatoes, then add to the bowl with sweet potato, herbs, and scallions.
Add the cooled black-eyed peas, puffed rice, peanuts, chow mein noodles, salt, paprika, cayenne, peanut powder, and citric acid; toss to combine.
Incorporate pepper jelly, tossing until well combined, and serve immediately.